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Pistachio Herb Pesto Roasted Carrots

Hello everyone, Maria here from Spinach for Breakfast!

With the holidays around the corner, there’s always the balancing act of indulging and making healthy choices. I absolutely love the Holiday classics! My mom’s garlic mashed potatoes are my favorite, and I always have a piece of my Oma’s apple pie. I then try and fill the rest of my plate with lots of veggies and healthy sides so I still feel good!

These Pistachio Herb Pesto Roasted Carrots are a delicious, easy and healthy holiday recipe! I make my pesto dairy free, and use olive oil instead of butter to roast my vegetables. They are perfect for my vegan cousins; although everyone will love them :-)

Wishing you all a wonderful holiday! x


1-2 bunches of carrots

1-2 tbs olive oil, for roasting

1/4 cup of pistachios, shelled

1 garlic clove

1 tablespoon of lemon zest

3 tablespoons of lemon juice

1/4 cup of olive oil

Pinch of sea salt + pepper

1 cup fresh parsley

1 cup spinach

1 cup fresh basil

1 tablespoon fresh thyme

3 tablespoons of water (if needed)


1. Preheat oven to 400º.

2. Remove the stems from the carrots and slice in half length wise.

3. Toss the carrots in 1-2 tbs of olive oil. Roast for 30 minutes at 400º, stirring occasionally.

4. In a food processor, blend the remaining ingredients until well combined. Add sea salt and pepper to taste. Thin with the water if needed.

5. Add 3-6 spoonfuls of the pesto sauce (once blended) to the carrots after they’ve roasted for 30 minutes. Stir to coat the carrots evenly with the pesto.

6. Return to oven for an additional 10 minutes. Served warm. Enjoy!



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